Friday, April 30, 2010
Door to Door Organics 4/29/10
We got our D2D box today and here's what we found in it.
5 bunches red leaf lettuce - very large. I had 2 to share with a friend :)
1 package grape tomatoes
1 bunch of beets
1 bunch of turnips
6 barlett pears
6 gala apples
6 cara cara oranges
1 bunch of bananas
2 large onions
That's a lot of produce when it's all pilling up on the table! I've never done anything with turnips other than put them in homemade chicken soup. Since I made my soup today and these arrived after it was finished, I'm trying out the below recipe. I also have never done anything with beets other than cook them whole. I'll let you know how I like the recipes below.
In response to my last D2D Organics purchase, we loved the pasta made with the greens.
On to the recipes :)
Recipes was taken from here. While I love avocado's, I will not be putting them in my salad. I am also going to caramelize my walnuts in maple syrup and a dash of salt for my salad. Regardless, here's the original recipe.
Beet and Goat Cheese Arugula Salad
Recipe courtesy Giada De Laurentiis
Prep Time:20 minInactive Prep Time:10 minCook Time:12 min
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled
1. Line a baking sheet with foil. Preheat the oven to 450 degrees F.
2. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
3. Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Next up, I'm going to make a Beet Green Gratin recipe by Alton Brown. I have my friend, Tonya Prim to thank for telling me about him. I like his style and his food! Here's the recipe!
Beet Green Gratin
Recipe courtesy Alton Brown
Prep Time:25 minInactive Prep Time: hr minCook Time:50 min
6 to 8 servings
1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)
1. Preheat the oven to 375 degrees F.
2. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
3. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.
Next up is the turnips. I found this recipe on recipzaar. It sounds divine ! I've fallen in love with leeks ever since I got them from my first D2D order. I'm bad about pureeing soups because of the mess. If someone has a hand held little blender, feel free to pass it on to me if you don't use it anymore. I just might love you forever. lol! On to the recipe which can be found here.
Cream of Potato, Turnip and Leek Soup
SERVES 6 -8 (change servings and units)
1/4 cup butter
8 cups thinly sliced leeks (tender parts)
1 lb turnip, peeled and cut into 3/4 inch chunks
1 lb potato, peeled and cut into 3/4 inch chunks
5 cups chicken broth
1 1/2 cups milk or light cream
1. Melt butter over medium heat and add the vegetables; stir to coat.
2. Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
3. Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
4. In batches, puree soup in blender or food processor.
5. Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
6. Season to taste with salt and pepper.
Last but not least, for the turnip greens. I am going to cook my greens from the turnips just like I did my collard greens not long ago. I used this method when I made my greens the last time. Dave seems like a pretty good cook :) This recipe is so simple and very flavorful!
So there you have it. I'll post on here with my next D2D order on what I've received and what recipes from this time I like. I love experimenting and I love it even more when it's a recipe we fall in love with.